STUFFING-COATED CHICKEN
I found this recipe in an old church cookbook, and it quickly became a favorite. I've used the microwaves at work to reheat left over for lunch. When the aroma of garlic and Parmesan cheese grabs the attention of coworkers, they all ask for the recipe. -Patricia Inman Litchfield, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 5 servings.
Number Of Ingredients 5
Steps:
- In a shallow dish, combine the stuffing crumbs and Parmesan cheese. In another shallow dish, combine butter and garlic. Dip chicken in butter mixture, then coat with stuffing mixture. Place in a greased 13x9-in. baking dish. , Sprinkle with remaining stuffing mixture and drizzle with remaining butter mixture. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 193 calories, Fat 11g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 452mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.
CRISPY STUFFING-COATED CHICKEN BREASTS
Make and share this Crispy Stuffing-Coated Chicken Breasts recipe from Food.com.
Provided by CookingONTheSide
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees; spray 13x9-inch (3 quart) glass baking dish with cooking spray.
- Place stuffing crumbs in resealable food storage plastic bag; seal bag and coarsely crush with rolling pin.
- In shallow bowl or pie plate, mix stuffing crumbs and butter.
- In another shallow bowl, beat egg and half-and-half with fork until well mixed.
- Dip chicken into beaten egg, then coat with stuffing mixture.
- Place in baking dish.
- Bake 30-40 minutes or until juice of chicken is clear when center of thickest part is cut.
Nutrition Facts : Calories 223, Fat 11.1, SaturatedFat 6.2, Cholesterol 127.8, Sodium 147, Carbohydrate 0.5, Sugar 0.1, Protein 28.7
STUFFING-COATED BAKED CHICKEN
Cooking for yourself or a crowd can be pretty difficult if you have to alter recipe sizes (unless you have Zaar to do it for you!) This recipe is soo simple to multiply, you can do it for one or one hundred!
Provided by Redneck Epicurean
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Wash the chicken breasts and pat dry. Salt and pepper to taste.
- In a shallow bowl, pour the soup and completely coat the chicken breasts with the soup. Let it sit for a few minutes.
- Place the stuffing mix in a zip-top bag and crush slightly with a rolling pin. Place each breast in the bag and toss to make sure each is coated well. It might work better for you to pour the crumbs in a bowl and roll the breasts.
- Place the breasts in a shallow baking dish sprayed with non-stick spray and drizzle with the melted butter.
- Bake at 375 uncovered until the juices run clear.
Nutrition Facts : Calories 308.1, Fat 15.8, SaturatedFat 6.4, Cholesterol 93, Sodium 1089.6, Carbohydrate 10.7, Sugar 0.8, Protein 29.8
TENDER STUFFING-COATED CHICKEN
Stuffing mix gives these moist chicken breasts a fast coating you'll both enjoy. Rosemary Dibble sends the recipe from Sandy, Utah.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine soup mix and water. Place stuffing mix in another shallow bowl. Dip chicken in soup mixture, then coat with stuffing. , Place in an 8-in. square baking dish coated with cooking spray. Drizzle with butter. Bake, uncovered, at 375° for 25-30 minutes or until juices run clear.
Nutrition Facts : Calories 269 calories, Fat 8g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 913mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 27g protein.
CRISPY CHICKEN BREASTS STUFFED WITH MUSHROOMS AND GOAT CHEESE
Steps:
- For the chicken: Coat a large saute pan with olive oil, toss in the shallots, season with salt and bring the pan to a medium-high heat. Cook the shallots for 3 to 4 minutes, stirring frequently.
- Toss the chicken livers into the pan, stir to combine and cook for 2 minutes. Toss in the mushrooms, stir to combine and season with salt. Cook the mushrooms until they are soft and wilted, 4 to 5 minutes.
- Add the wine and cook, stirring frequently, until the mushroom mixture is almost dry. Remove from the heat and let cool.
- Transfer the cooled mushroom mixture to a medium bowl, add the goat cheese and chives and mix until it is a homogeneous mixture. Put the mushroom mixture in a disposable piping bag and reserve.
- Using a paring knife or boning knife, make an incision in the thick end of each chicken breast. Insert the knife all the way into the chicken breast and slide it back and forth to create a pocket. Try not to poke the knife through the top or bottom of the chicken.
- Squeeze the mushroom filling into each chicken breast.
- In 3 separate wide, shallow containers, set up a standard breading procedure: one container of flour, one with the beaten egg mixture and one with the panko.
- Season the chicken breasts with salt. Using one hand for wet things and one hand for dry things, dredge each chicken breast in the flour. Dip in the egg wash and then pack panko onto each chicken breast. Lay the chicken breasts on a sheet tray and let them rest in the refrigerator for at least 1 hour.
- Preheat the oven to 300 degrees F. Set up a tray lined with paper towels. Take the chicken breasts out of the refrigerator and let them come to room temperature for 10 to 15 minutes.
- Coat a large saute pan with olive oil and bring the pan to a medium-high heat. Work in batches if all the chicken breasts do not fit in the pan at the same time. Cook the chicken until well browned on both sides, 5 to 6 minutes per side. Remove the browned chicken and blot it on the paper towels; season with salt immediately. Repeat with the remaining chicken.
- When all the chicken has been browned and blotted, place the chicken breasts on a wire rack set over a sheet tray and continue to cook for 10 to 15 minutes more in the oven.
- For the sauce: Meanwhile, ditch the fat from the pan and add the wine. Reduce the wine by half. Add half the chicken stock and reduce that by half. Add the remaining chicken stock and reduce that by half also (this will take a little time so be patient).
- Taste the reduced stock and season with salt if needed. Remove the pan from the heat and swirl in the butter.
- Plate the chicken and spoon the pan sauce over the chicken.
STOVE TOP COATED CHICKEN
Chicken Breasts coated in Crunchy Stovetop Stuffing. Yum! I got this from a friend who's husband loves Fried Chicken. It's quick, it's easy and it's not deep fried... so it's a winner in my book!
Provided by kelycarter_
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Pour Stuffing mix into a plastic bag and use a rolling pin to crush the bread cubes into a fine mixture. (This can also be done alot faster with a food processor if you have one). You want to "break-down" most of the large pieces or they will become too hard after cooking.
- Mix the melted butter into the Crumb mixture until well combined. Pour the crumbs onto a plate.
- Pour the can of soup a bowl and give it a quick stir to loosen the texture. Dip the chicken breasts into soup and coat well.
- Dredge the soup coated chicken breasts in the crumb mixture. Make sure the breasts are fully coated with the crumbs.
- Place chicken on a lightly sprayed cookie sheet making sure the pieces do not touch.
- Bake for 30-45 minutes until chicken is fully cooked. (bake time depends on thickness of chicken breasts).
CRISPY PANKO CHICKEN BREASTS
Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 14m
Yield 4
Number Of Ingredients 8
Steps:
- Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
- Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 19.6 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.8 g, SaturatedFat 3 g, Sodium 546.4 mg, Sugar 0.3 g
CRISPY CHICKEN WITH STUFFING DINNER
True, the menu includes tender-crispy baked chicken and savory stuffing. And, it's a 30-minute dinner that's a better-for-you choice.
Provided by My Food and Family
Categories Meal Recipes
Time 30m
Yield Makes 6 servings.
Number Of Ingredients 4
Steps:
- Coat chicken with coating mix as directed on package. Place in 15x10x1-inch baking pan lined with foil. Discard any remaining coating mix.
- Bake at 400°F for 20 minutes or until chicken is cooked through. Meanwhile, prepare Stuffing and cook vegetables. Serve chicken with Stuffing and vegetables.
Nutrition Facts : Calories 360, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
SOUR CREAM AND STUFFING CRUSTED CHICKEN
This one is soooooooo good! Chicken comes out super moist and tender. Another recipe from my Mom. This will be one you'll be again and again once you try it. Make sure to use the regular stuffing, not the cubed kind. This recipe works well with Perdue thin sliced chicken as well. Just depends on how thick you want the chicken to be. Sour cream and stuffing amounts are not exact. If you use more chicken you will need more of each.
Provided by Kristi
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Wash chicken and pat dry.
- Smother sour cream on both sides of the chicken.
- Sour cream needs to be slathered on thick.
- Dump stuffing mix out onto a flat plate.
- Press sour cream coated chicken into stuffing so that you cover both sides of chicken with as much stuffing as possible.
- Heat 1/2 stick of butter in the bottom of a large casserole baking dish until melted.
- Add chicken to the dish and bake at 350 for 30 minutes.
- Remove from oven and put another 1/2 stick of butter into dish.
- Flip chicken over and bake for another 30-45 minutes (cook time may vary depending on how thick the chicken you use is).
- Enjoy!
Nutrition Facts : Calories 693.1, Fat 52.5, SaturatedFat 29.6, Cholesterol 268.5, Sodium 561.6, Carbohydrate 3.5, Sugar 4.2, Protein 50.9
CORNFLAKE CRISPY BAKE CHICKEN BREASTS
This is a variation I use on fried chicken. I like the cornmeal and potato flakes becuase they get so crispy. Kids love this if you cut the chicken and make chicken fingers.
Provided by Erica_Hildebrand
Categories Chicken Breast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Beat egg and cream together.
- In another bowl stir together the dry ingredients.
- Dip chicken into egg and then coat in dry ingredients.
- Bake at 400 for 35 to 45 minutes, turning chicken after each 15 minutes.
Nutrition Facts : Calories 288.5, Fat 8.2, SaturatedFat 3.2, Cholesterol 117.6, Sodium 292.9, Carbohydrate 20.9, Fiber 1.9, Sugar 0.4, Protein 31.8
CHICKEN BREASTS STUFFED WITH PERFECTION
What's not to love about anything with feta, spinach, sun-dried tomatoes, garlic and mushrooms in it? The best thing about these is that they are easily prepared a day ahead or frozen and eaten later. These are perfect to have for company along with a nice salad and the Chocolate Lava Cakes for dessert.
Provided by PREGOCOOK
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 2h45m
Yield 6
Number Of Ingredients 14
Steps:
- Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.
- Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.
- In a large bowl, stir together the feta and sour cream. Set aside.
- Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.
- Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.
- Bake, uncovered, in a preheated oven for 25 minutes.
Nutrition Facts : Calories 622.4 calories, Carbohydrate 34.7 g, Cholesterol 119 mg, Fat 35.2 g, Fiber 5.1 g, Protein 43.4 g, SaturatedFat 13 g, Sodium 1516.6 mg, Sugar 8.6 g
CRISP STUFFED CHICKEN CUTLETS
The chef Alexandra Raij modeled this recipe on a traditional Spanish dish called flamenquines, in which flattened chicken breasts are stuffed with ham and cheese, then rolled up, coated in egg and bread crumbs and fried. Her recipe mostly follows that lead, but instead of pounding the breasts and rolling them up with the stuffing, she used thin cutlets of chicken and layered the stuffing between two of them, sealing them together with an egg mixture. Fried to a golden hue, the dish is both crunchy and greaseless. The crumbs insulate the delicate meat and help keep it from overcooking.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 25m
Yield 3 servings
Number Of Ingredients 14
Steps:
- Season chicken lightly with salt and pepper. In a bowl, whisk together the egg whites, cornstarch, parsley and garlic until lumps dissolve and mixture is slightly foamy. Set aside.
- Brush one side of each chicken cutlet with mustard. Divide cheese and ham among 3 cutlets and place on mustard side. Top each with 1 tablespoon sauerkraut and 1/8 teaspoon caraway seeds. Arrange remaining 3 cutlets mustard-side down on top of sauerkraut to sandwich the ham and cheese. Press to seal.
- Dip stuffed cutlets in egg white mixture and dredge in bread crumbs. (You can do this several hours ahead and refrigerate until needed).
- Heat oil in a large skillet over medium-high heat. Carefully place cutlets in hot pan and fry until dark brown and cooked through, 2 to 3 minutes a side. Transfer to a paper towel-lined plate to drain; serve hot, with additional sauerkraut on the side.
Nutrition Facts : @context http, Calories 1080, UnsaturatedFat 32 grams, Carbohydrate 60 grams, Fat 50 grams, Fiber 5 grams, Protein 91 grams, SaturatedFat 14 grams, Sodium 1208 milligrams, Sugar 5 grams, TransFat 0 grams
CRISPY JUICY OVEN-FRIED CHICKEN BREASTS
This is a very crispy, moist, and tender chicken dish without the messy frying. The oven does a great job making that crispy coating we all love.
Provided by Judy in Delaware
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
- Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
- Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.
Nutrition Facts : Calories 473.6 calories, Carbohydrate 52 g, Cholesterol 112.2 mg, Fat 12.8 g, Fiber 2.9 g, Protein 35.1 g, SaturatedFat 2.9 g, Sodium 1178.1 mg, Sugar 7.4 g
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